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The gourmet Greek breakfast table is filled with the region’s best and most nutritious products of the season. Guests may taste wild greens with oil and lemon, small Cretan olives with rusks, barley “dakos” rusks, tomatoes, and “stamnagathi” (greens). Cheeses include “ksinomyzithra”, “anthotyro”, gruyere, “kefalotyri” and “manouri”. The yoghurt is paired with honey, fresh fruits and dried nuts, raisins, walnuts and sunflower seeds. Hot dishes include Cretan “sfougato” (omelet with potatoes and zucchini,) crunchy “loukoumades” (honey dumplings), “diples” (fritters with honey) and “myzithropitakia” (traditional sweets). There are also spoon sweets with Greek coffee, “loukoumi” (Turkish delight) and “moustalevria” (traditional dish made with grape must, sugar and flour). Beverages offered feature traditional herbal teas from “diktamo” or “karteraki”.

The Greek breakfast starts with herbal teas such as “malotyra”, “diktamo”, “melissohorto”, mint, sage, linden, and chamomile. There are bread varieties, various rusks, buns and biscuits. Guests may taste the extra virgin olive oil and olive varieties. As for soups, the traditional pasta dishes “trahanas” and “ksinochondros” are served. Spreads include thyme honey, flower honey, jams while dried fruits and nuts are also available. There is a selection of cheeses such as “anthotyros”, “galomyzithra”, gruyere, “kefalotyri” and “”myzithra”, “pichtogalo”, “tyromalama” “tyrozouli” among others. Cold cuts include the traditional “apaki” smoked pork. There is a variety of fruits and Greek salads. Local specials include the “kalitsounia” or “pitarakia” (with spinach, fennel, wild greens), (or with “myzithra” cheese and honey). Other pies include the “tiganopita”, pies with greens, pies with “myzithra” cheese, “anevates” pies and “sarikopites” pies. Guests may try traditional omelettes with “syglino” (smoked pork), sausages, zucchini, tomato, artichoke and other local ingredients. There is also “dakos” rusks and “dolmadakia” (stuffed vine leaves). Desserts include cream-filled “bougatsa” pie, “kserotigana” (fritters), “amygdalota” (with almond paste), various spoon sweets, “lychnarakia” and “galaktoboureko” (phyllo with cream).